I only recently became a fan of butternut squash. My mother never liked pumpkin, autumn squashes, etc. so therefore, she never cooked them. I love the beautiful orange color and because I'm trying to include more dark green and orange veggies in our meals, this made the short list on the Thanksgiving menu this year. Compliments of http://www.cooking.com/
1 T butter, more for the gratin dish
1 T olive oil
2 large onions, chopped into 1 inch dice (about 4 cups)
3 T. chopped fresh sage or 1 T. dried
3 pounds butternut squash, peeled and cut into 1/2 inch cubes (about 8 cups)
2 cloves garlic, minced
salt and freshly ground black pepper
1/2 cup plus 2 T. heavy cream, heated until warm
1 cup fresh bread crumbs
1 1/2 T melted butter
Heat the oven to 350 degrees. Lightly coat a gratin dish with butter. In a large skillet over low heat, melt the butter with the oil. Add the onions and the sage. Cover and cook over low heat while you prepare the squash.
Put the squash in a steaming basket and set over simmering water. Cover and let steam until the squash is tender, about 10 minutes. Put the squash in the prepared dish with the garlic and 3/4 t. salt. Toss gently to combine.
Continue to cook the onions, stirring frequently until they caramelize, about 25 minutes total. Season with salt and pepper and add them to the gratin dish, mixing them with the squash. Pour the warm cream over the vegetables. Toss the breadcrumbs with the melted butter and sprinkle the crumbs evenly over the gratin. Bake until the top is browned and bubbling; about 40 minutes.